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Classic New Orleans Beignets

Authentic, pillowy-soft square donuts fried to a golden brown and generously dusted with powdered sugar. A taste of the French Quarter at home.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 2 hours 30 minutes
Servings: 16 beignets
Course: Breakfast, Dessert, Snack
Cuisine: American, Cajun/Creole
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 0.75 cup warm water (110°F)
  • 1 packet active dry yeast (2 1/4 tsp)
  • 0.5 cup granulated sugar divided
  • 1 large egg beaten
  • 0.5 cup whole milk
  • 1 tsp vanilla extract
  • 2 tbsp unsalted butter melted
  • 3.5-4 cups all-purpose flour
  • 0.5 tsp salt
Frying & Topping
  • 3-4 cups vegetable oil for frying
  • 1-2 cups powdered sugar for dusting

Equipment

  • Stand mixer or large bowl
  • Heavy-bottomed pot or Dutch oven for frying
  • Deep-fry thermometer
  • Rolling Pin
  • Pizza cutter or sharp knife
  • Slotted spoon or spider
  • Wire rack and baking sheet

Method
 

  1. Mix warm water, yeast, and 1 tsp sugar. Let stand 5-10 mins until foamy.
  2. Whisk in remaining sugar, egg, milk, vanilla, butter, and salt.
  3. Gradually add flour to form a soft, slightly sticky dough. Knead until smooth (8-10 mins by hand, less in mixer).
  4. Let dough rise in a greased bowl, covered, until doubled (1-2 hours).
  5. Roll out dough to 1/4-1/2 inch thick on a floured surface. Cut into 2.5-3 inch squares.
  6. Heat oil to 360°F-375°F. Fry beignets in batches for 1.5-2 mins per side until golden.
  7. Drain on a wire rack and dust generously with powdered sugar while hot. Serve warm.

Notes

Keep oil temperature consistent for best results. Total time includes rising time.